Ham Black Bean Lime Cilantro (Print)

Hearty blend of smoky ham, black beans, lime, and cilantro for a flavorful, comforting Cuban dish.

# Components:

→ Meats

01 - 2 cups cooked ham, diced

→ Legumes

02 - 2 cans (15 oz each) black beans, drained and rinsed

→ Vegetables

03 - 1 large yellow onion, diced
04 - 1 large green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 1 large carrot, diced
08 - 1 jalapeño, seeded and minced
09 - 1 can (14 oz) diced tomatoes with juices
10 - 2 tablespoons tomato paste

→ Liquids

11 - 6 cups low-sodium chicken broth

→ Spices & Seasonings

12 - 2 teaspoons ground cumin
13 - 1 teaspoon dried oregano
14 - 1 bay leaf
15 - 1 teaspoon smoked paprika
16 - 1/2 teaspoon ground black pepper
17 - Salt to taste

→ Finishing & Garnish

18 - Juice of 2 limes
19 - 1/2 cup fresh cilantro, chopped
20 - Lime wedges for serving

# Directions:

01 - Heat a large soup pot over medium heat. Add oil, then sauté onion, bell pepper, celery, carrot, and jalapeño for 6-8 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add ham and cook for 3 minutes, stirring occasionally.
04 - Mix in cumin, oregano, smoked paprika, black pepper, and tomato paste. Cook for 1-2 minutes to bloom the spices.
05 - Add black beans, diced tomatoes with juices, bay leaf, and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 45-60 minutes, stirring occasionally.
06 - Remove bay leaf. For a creamier texture, use an immersion blender to puree part of the soup, or transfer 2 cups to a blender, puree, and return to the pot.
07 - Stir in lime juice and chopped cilantro. Taste and adjust salt as needed.
08 - Ladle into bowls and serve hot, garnished with extra cilantro and lime wedges.

# Expert Advice:

01 -
  • The lime and cilantro hit at the end like a brightness you didn't know you were missing, turning something hearty into something alive.
  • Ham does the heavy lifting here—no browning meat for hours, just honest flavor that builds quietly in the background.
  • It's the kind of soup that tastes even better the next day, so you're not just making dinner, you're setting yourself up for an easy lunch.
02 -
  • Don't skip rinsing the canned black beans—that starchy liquid is what turns soup into sludge, and rinsing takes thirty seconds and changes everything.
  • The lime juice goes in at the very end, not before, because heat breaks down its brightness and you'll lose that final moment of vitality that makes people lean back and say that's really good.
03 -
  • Dice your vegetables evenly so they finish cooking at the same time, and your soup will taste more intentional and less rushed.
  • Taste as you go in the last five minutes of cooking—salt behavior changes as broth reduces, and you want to catch it before it becomes too much.
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